Description
These Lemon Meltaway Cookies are tender, buttery treats bursting with bright lemon flavor. Softened butter and granulated sugar are creamed with fresh lemon zest to create a light, fluffy base. A blend of all-purpose flour, cornstarch, and salt yields a delicate crumb. After baking, the cookies are gently flattened and cooled before being dusted with a lemon-scented powdered sugar glaze. Perfect for a refreshing dessert or afternoon snack, these melt-in-your-mouth cookies are simple to make with just seven ingredients.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon salt
Lemon Icing
- 1 ¾ cups powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and fresh lemon zest. Use an electric mixer to cream the mixture until it becomes light, fluffy, and well incorporated, which gives the cookies their tender texture and lemony aroma.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. This dry mixture helps create the perfect meltaway crumb in the cookies.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet butter mixture, stirring gently until the dough is fully combined and smooth without overmixing to ensure a tender result.
- Shape Cookies: Scoop approximately 1 tablespoon-sized portions of dough and roll each gently between your palms to form smooth balls. Place them onto your prepared baking sheet, spacing the cookies at least 2 inches apart to allow for spreading.
- Bake: Transfer the baking sheet to the center rack of your preheated oven. Bake the cookies for 8 to 10 minutes or until edges are set and bottoms start to turn lightly golden, being careful not to overbake.
- Flatten Cookies: Immediately after removing the cookies from the oven, take a clean, flat surface—such as the bottom of a measuring cup or glass—and gently press down on each cookie to flatten its surface slightly. This step ensures the characteristic meltaway texture.
- Cool: Allow the cookies to cool completely on the baking sheet before moving on to the icing process to prevent melting.
- Prepare Lemon Icing: In a small bowl, combine the powdered sugar with fresh-squeezed lemon juice. Stir until smooth and pourable. If desired, add additional lemon zest for extra flavor.
- Ice and Garnish: Drizzle or dip each cooled cookie in the lemon icing, and optionally garnish with lemon zest. Allow icing to set before serving for the perfect finish.
Notes
- Bright and citrusy, these lemon meltaway cookies literally melt in your mouth for a delightful treat.
- The recipe is simple yet flavorful, requiring only seven basic ingredients.
- A how-to video is available to guide you step-by-step through the process.
- Be sure not to overbake to maintain the tender texture.
- Pressing the cookies immediately after baking is key to their characteristic meltaway texture.
- Use fresh lemon zest and juice for the best flavor impact.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 10 g
- Sodium: 33 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 14 mg
